Saturday Treats

You may know that I got married pretty young and that my mother-in-law was born in Kyoto.  I was married for like 20 years and during that time my mother-in-law lived with us for quite some time.  I was a teenager when I first tasted her sushi and other Japanese recipes.  Both of my kids usually consider ‘home cooking’ to be some weird combination of southern food and Japanese food.  They are used to both mac and cheese and yaki soba.

So, when I left my husband and settled into New Orleans, one of the first things I had to find was a grocery store with authentic Japanese ingredients.  I finally found one out by the airport run by a nice Japanese woman.  My first check out still gives my family a good giggle.  I started placing all my fresh and packaged food for check out and the astonished owner blinked at me and said “You shop like Japanese housewife” with her very Japanese accent.  Well, that’s a part of who I was for some time so I suppose that’s as good a compliment to how well Mama San taught me to cook as any.

So, this in thread I’m sharing some of Mama-san’s recipes that I learned from her when I was a mere 19 year old.  I’m hoping that some of you will share your ethnic comfort food too!!!

First up, are chicken wings that are so delightful that I guaranteed a young analyst at the FED she would win the chicken wing cook off contest at a local bar here in New Orleans.  Winning any cooking contest takes a lot here because this is Food City Central.  Kai took the recipe and won the contest.  You’ll be surprised by the surprise ingredient too!!!  (Apricot baby food)

Barbecued Chicken Wings

For four people use 1 pkg of 12 pieces chicken wings cut up

1/2 small jar apricot baby food

1/4 cup soy sauce

1/4 cup brown sugar

1-2 tsp. garlic salt

Soak overnight in the refrigerator.  Either cook on the grill over low heat or cook in 325 oven on foil-lined cookie sheet for 1/2 hour.  You’ll need to turn them at least once.  I’ve doubled, tripled, quadrupled, etc. this recipe and it works well for a huge party.  People will eat these things up like candy.

Teriyaki Beef

1/2 lb/per person Rump Roast sliced like thick bacon

1  small bermuda onion-grated

1/2 cup soy sauce

1/4 cup rice wine  (mirin or sake)

1-2 tablespoons water

1/2 tablespoon sugar

1 finger grated ginger juice only

Soak three hours. Do not refrigerate and then Grill!!!  You may want to grill some of the red Bermuda onions along with the beef.  Serve this with Japanese Rice like Botan.   Japanese rice is essential for good Japanese food and new crop is best.

So what have you got to share?!?!?!

C’mon!!! Italian?  Chinese?  Indian?  We know you got’em!!!